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Vanilla Parfait with Rhubarb and Preserved Orange

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A silky frozen vanilla parfait served with tangy rhubarb and bittersweet preserved orange for an elegant balance of creamy, tart, and citrus flavors. This colorful make-ahead dessert is especially refreshing for spring and summer entertaining.

Ingredients

  • Heavy whipping cream
  • Large egg yolks
  • Granulated sugar, for the parfait
  • Vanilla bean or vanilla paste
  • Fine salt, for the parfait
  • Fresh rhubarb
  • Granulated sugar, for the rhubarb
  • Fresh orange juice, for the rhubarb
  • Vanilla, optional for the rhubarb
  • Oranges
  • Granulated sugar, for the preserved orange
  • Water
  • Fresh orange juice, for the preserved orange
  • Fine salt, for the preserved orange
  • Fresh orange zest, optional for serving
  • Pistachios, optional for serving
  • Almonds, optional for serving
  • Fresh mint, optional for serving
  • Rhubarb syrup, optional for serving

Instructions

  1. Line a loaf pan with plastic wrap or parchment paper, leaving enough overhang to lift out the frozen parfait. Alternatively, prepare individual molds or glasses.
  2. Whip the heavy cream until soft peaks form, then refrigerate while preparing the vanilla base.
  3. Place the egg yolks, granulated sugar, vanilla, and a small pinch of salt in a heatproof bowl. Set the bowl over a saucepan of gently simmering water without allowing the bottom to touch the water.
  4. Whisk the egg mixture continuously until it becomes pale, thick, and creamy. Remove from the heat and continue whisking briefly as it begins to cool.
  5. Once the vanilla mixture has cooled, gently fold in the whipped cream in several additions. Transfer to the prepared mold, smooth the surface, cover, and freeze for at least 6 hours or overnight.
  6. Cut the rhubarb into evenly sized pieces and combine it with granulated sugar, fresh orange juice, and optional vanilla. Cook gently for 15 to 20 minutes, or until tender while keeping the pieces as intact as possible. Cool the rhubarb in its syrup, then refrigerate.
  7. Thinly slice the oranges and remove any seeds. Trim away some white pith if a less bitter flavor is preferred.
  8. Combine the granulated sugar, water, fresh orange juice, and a tiny pinch of salt for the preserved orange in a saucepan. Heat until the sugar dissolves, then add the orange slices and simmer gently for 30 to 40 minutes, until the peel is tender and the syrup has thickened slightly. Cool the oranges completely in their syrup.
  9. Remove the parfait from the freezer 10 to 15 minutes before serving. If using a loaf pan, lift out the parfait and cut it into portions with a warm, dry knife.
  10. Arrange a slice of vanilla parfait on each plate and spoon the chilled rhubarb alongside it. Add a small amount of preserved orange and drizzle with rhubarb or orange syrup.
  11. Finish with optional chopped pistachios, toasted almonds, fresh orange zest, or mint leaves and serve immediately.

Notes

  • Make the parfait at least 6 hours ahead; overnight freezing is preferable for convenient preparation.
  • Cook the rhubarb gently and avoid excessive stirring to help the pieces retain their shape.
  • For less bitterness in the preserved orange, briefly blanch the orange slices before simmering them in syrup.
  • Preserved orange develops a more concentrated citrus flavor after resting in its syrup for several hours or overnight.
  • Add a small amount of cardamom to the rhubarb or orange syrup for a warmly aromatic variation.
  • Almond praline, pistachio brittle, or crumbled shortbread can be added for extra crunch.
  • Strawberries can replace some of the rhubarb for a seasonal strawberry-rhubarb variation.
  • Store the parfait tightly covered in the freezer for up to 1 month and refrigerate cooked rhubarb separately for up to 4 days.
  • Allow the frozen parfait to soften at room temperature for about 10 to 15 minutes before serving.

Nutrition

Find it online: https://thefamilycooking.com/vanilla-parfait-with-rhubarb-and-preserved-orange/